Chicken Tagine with Preserved Lemon

Ingredients

• •2 lbs chicken thighs, skin-on
• •2 tablespoons olive oil
• •1 large onion, sliced
• •4 cloves garlic, minced
• •1 teaspoon ground ginger
• •1 teaspoon ground cumin
• •1/2 teaspoon turmeric
• •1 cup chicken broth (gluten-free)
• •1 cup green olives, pitted
• •2 preserved lemons, quartered
• •1/4 cup fresh cilantro, chopped
• •to taste salt and pepper

Directions

1. 1Heat olive oil in a large tagine or heavy pot over medium-high heat. Season chicken with salt and pepper, then brown skin-side down for 4 minutes per side. Remove and set aside.
2. 2In the same pot, sauté onion until softened, about 5 minutes. Add garlic, ginger, cumin, and turmeric, stirring constantly for 1 minute until fragrant.
3. 3Pour in chicken broth, scraping up any browned bits. Return chicken to pot and bring to a simmer.
4. 4Cover and simmer for 20 minutes until chicken is nearly cooked through.
5. 5Add green olives and preserved lemons, stirring gently. Continue simmering uncovered for 10 minutes until chicken is tender and sauce thickens slightly.
6. 6Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro.
7. 7Serve hot with couscous or crusty bread to soak up the flavorful sauce.

💡 Preserved lemon is intensely salty. Rinse or use the rind sparingly, then judge the tagine’s salt only after the lemon has simmered into the sauce. Slow cooker: brown the meat first, then cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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